Fabulous juicy chicken breasts with caramelized onions underneath and on top and covered in a delicious combination of melted cheeses. Serve with your favorite vegetables or a salad. You may use beef stock; however, I used my homemade chicken stock (see below in the Helpful Hints), which I always have in the fridge or freezer for meals like this. If you are using commercial stock, you may need to reduce the salt. Adding a little baking soda to the onions when they have softened will help them to caramelize and turn brown quicker!
Ingredients:
2 tbsp butter (30 mL)
2 large onions, peeled and sliced
1 tbsp minced garlic (15 ml)
1/2
tsp thyme (2 mL)
1/2
tsp black pepper (2 mL)
2/3
cup chicken, OR beef stock (150 mL)
2 large chicken breasts
Seasoning salt, to taste
1/2
cup shredded Mozzarella cheese (125 mL)
1/4 cup Parmesan cheese (60 mL)
Instructions:
Preheat the oven to 375°F (190°C).
In
large nonstick frying pan, in butter and over medium heat, stir fry onions for
5 minutes. Add garlic, thyme and
pepper. Cook 1 minute. Add chicken, OR beef stock. Cook until the onions are caramelized, about
10 minutes. Place some onions in the
bottom of a 1 qt (1 L) casserole dish
Slice
chicken breasts in half horizontally.
Sprinkle both sides lightly with seasoning salt, especially if using
commercial stock. Place chicken cutlets
on top of the onions in the casserole dish.
Top with the remainder of the caramelized onions. Sprinkle with
Mozzarella and Parmesan cheeses. Bake 25
to 30 minutes. If cheese is not browned
to your liking, broil 1 to 2 minutes on high.
Helpful Hints: You can use a mix of Swiss cheese and
Provolone, if desired.
*To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker. Add water to cover. Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2 tsp (2 mL) thyme (optional) and 1/2 tsp (2 mL) black pepper. Place slow-cooker on low and cook overnight. Strain and either refrigerate or freeze the chicken stock in an airtight container. This chicken stock makes a wonderful base for soups and gravies.
Yield: 4 servings
1
serving
236.1
calories
21.7
g protein
12.5
g fat
1.5 g fiber
7.6
g net carbs
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BAKED ITALIAN CHICKEN SMOTHERED IN PARMESAN SOUR CREAM
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